Popeye

% Loss of ascorbic acid during blanching of vegetables:

Asparagus - 10%

Green beans - 23%

Lima beans - 24%

Broccoli - 36%
Brussels sprout - 22%
Cauliflower - 20%
Peas - 21%

Spinach - 50%

*During storage, ascorbic acid will loss too.

After seeing those slides...

Polar: Spinach loss so much vitamin C????
Lemon: *Nodding* A lot...
Polar: No wonder Popeye need to eat spinach can by can~

Popeye the sailor man.